1. Position rack in lower third of oven and preheat oven to 160 degrees C.

2. Place chocolate and milk or cream in a heatproof bowl, then place over a pot of barely simmering water (make sure the bottom of the bowl doesn’t touch the water) and stir till the chocolate has almost completely melted, then remove the bowl and continue to stir till the liquid is completely smooth. If using a liquor, stir in at this stage.

3. In a seperate bowl, whisk together the eggs and sugar till well blended, then use an electric mixer to beat the eggs at high speed for 3–4 minutes or till the eggs have a texture like softly whipped cream and are light and very fluffy.

4. Fold ¼ of the eggs into the chocolate, then half the remaining eggs till almost blended. Fold in the remaining eggs till evenly incorporated and smooth. Divide among ramekins, then place ramekins in a high-sided baking tray.

5. Boil a kettle of water then fill the baking tray till water comes halfway up the sides of the ramekins, then bake till the centre of the mousses reads 70 degrees C (or just bake for about 15–18 minutes till the tops feel barely set). Remove from the oven and allow ramekins to cool for at least 10 minutes, then garnish with some raspberries or whatever you like.

Mushka

4 Recipes | 0 Cookbooks | Profile

This recipe viewed 4 times
Source: Sweet Dreams

Public

Open

Tags: